Kashk-o-Bademjan Recipe: Persian Eggplant & Whey Dip

Kashk-o-bademjan is a creamy Persian eggplant dip topped with tangy kashk (dried whey) and crispy fried onions and mint. Served as an appetizer with warm flatbread, it’s one of the most requested dishes at any Persian gathering.

Prep time: 20 minutes (plus 30 minutes salting)
Cook time: 30 minutes
Servings: 4 (as an appetizer)

Kashk-o-Bademjan Ingredients

2 large eggplants, peeled and sliced
1 large onion, thinly sliced
4-5 cloves garlic, minced
2 tbsp dried mint
1/2 cup dried kashk, reconstituted (see note below)
Oil, salt, and pepper to taste
Optional garnish: chopped walnuts, a drizzle of saffron water

How to Make Kashk-o-Bademjan

Salt the sliced eggplant generously and let sit for 30 minutes to draw out excess moisture and bitterness. Pat dry with paper towels.
Fry the eggplant slices in oil over medium heat until deeply golden and soft on both sides. Drain on paper towels, then mash roughly with a fork.
In the same pan, fry the sliced onion until deep golden and crispy. Set aside half for garnish.
Add the garlic and dried mint to the remaining onion in the pan and sauté briefly, just until fragrant.
Stir the mashed eggplant into the onion-garlic-mint mixture, season with salt and pepper, and cook together for 5 minutes to combine the flavors.
Spread the mixture on a serving plate, drizzle generously with reconstituted kashk, and top with the reserved crispy onions, chopped walnuts, and a drizzle of saffron water if using. Serve warm with flatbread.

A Note on Kashk

Kashk is dried, fermented whey — the defining topping of this dish. Since it’s sold dried, reconstitute it by soaking in warm water for 15-20 minutes, then whisking (or blending briefly) until smooth before drizzling. Try Dried Round Kashk, or see our full guide to kashk for the different forms it comes in and how each is used.

Tips for the Best Kashk-o-Bademjan

Don’t skip salting the eggplant — it draws out excess moisture and any bitterness, giving a creamier final mash.
Fry the onions until truly crispy — they’re a key textural contrast against the soft eggplant, not just a garnish.
Serve warm — kashk-o-bademjan is best enjoyed hot, scooped up with fresh flatbread.

Frequently Asked Questions

What is kashk-o-bademjan made of?

Kashk-o-bademjan is made from fried, mashed eggplant mixed with fried onion, garlic, and mint, then topped with kashk (dried whey) and crispy onions.

What does kashk taste like?

Kashk has a tangy, savory flavor similar to a strong yogurt or sour cream, with a slightly funky depth from fermentation — it’s what gives kashk-o-bademjan its signature tang.

Is kashk-o-bademjan vegetarian?

Yes — it’s a fully vegetarian dish made from eggplant, onion, garlic, mint, and kashk, with no meat involved.

Can I use liquid kashk instead of dried?

Yes, if you have liquid kashk you can drizzle it directly without reconstituting — dried kashk just needs to be soaked and whisked smooth first to reach the same consistency.

Shop the Ingredients

Get authentic dried kashk from Goaldees (also searched as Goldis), shipped fresh, nationwide across the US. Shop Kashks.